02 



MEMOIKS OF TUE NATIONAL xVCADEMY OF aClENCES. 



EECAPITULATION. 



The following statement brings together the analyses of the four preparations last described : 



When the above analyses are compared, as below, with those of the preparations obtained 

 witbout previous treatment of the oats with water or salt-solution, it is evident that we have in 

 liaud two quite different aud distinct substances, neither of which agrees in composition with 

 Kreusler's oat-gliadin. 



The differences in behavior of the two substances are much more marked than those of com- 

 position. The body extracted by alcohol without the jjrevious treatment with water becomes 

 insoluble in alcohol with great readiness, and, after having been dissolved and precipitated a few 

 times, is again dissolved very slowly and only in a large amount of hot alcohol of 0.9 sp. gr. 

 When wet with absolute alcohol it can be exposed to moist air without becoming gummy. 



On the other hand, the body extracted by alcohol after the action of water or 10 per cent 

 salt-solution shows no tendency to become insoluble, even after long heating with very dilute 

 alcohol. It is freely soluble even in cold alcohol of 0.9 sp. gr., and, when wet with absolute alco- 

 hol, immediately attracts moisture from the air, becoming sticky and viscid. In appearance the 

 two bodies do not materially differ, both beiug light, yellowish powders, when prepared as de- 

 scribed. 



Both these substances are soluble in dilute acids aud alkalies to solutions fiom which on neu- 

 tralization they precipitate, retaining their solubility in dilute alcohol. 



The fact that weak alcohol acts as a solvent for these bodies, which are insoluble in either 

 pure (absolute) alcohol or pure water, is doubtless due to the formation of hydrates that, while 

 insoluble in water, are soluble in alcohol, but that can not exist in strong alcohol, beiug thereby 

 dehydrated. 



The proteid whose composition is expressed by analysis 8 was first obtained by Norton, who 

 extracted ground oats directly with hot alcohol, distilled the solution carefully to dryness, dissolved 

 out the oil by ether and the salts and sugar by water. Norton designated this body Olutin, aud 

 considered it "analogous to the glutin of wheat;" he states that the preparation which he thus 



